- 500 grams cabbage
- 18 grams unrefined sea salt
- 200 grams filtered water
- 100 grams jalapeno, slices
- 50 grams garlic
- 2 sprigs fresh dill
- Chop the jalapeño and crush the garlic cloves.
- Line a baking sheet with parchment paper and preheat your oven to 450° F
- Dry roast (NO OIL) the jalapeño and garlic for about 20 minutes until lightly browned.
- Wash your fermentation equipment (jar, weight, and lid)
- Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Measure out all of your ingredients using your kitchen scale.
- Mix everything, including the water, in a large bowl.
- Pack it all, including the water, into a clean jar with a rust-proof lid. I suggest placing the dill sprigs in the bottom of the jar first, then packing everything else in. (a 32-ounce jar works best)
- Place a fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid and you can press the fermentation weight down below the brine.
- Secure the lid (you do not need to tighten it all the way. Just secure the lid but leave it ever so slightly loose so the gas doesn’t build up too much). You can keep the jar in a glass dish to catch any spills.
- It should get bubbly in the first few days. If you have a tightly secured lid, you will need to burp the jar. You can rinse off the lid and re-adjust the fermentation weight whenever needed.
- Ferment at room temperature for 21-28 days, then remove the fermentation weight and refrigerate.
- If you try this recipe and love it, please leave a five-star review below!
